Friday, September 30, 2011

Today was so exciting as I was featured on Sonoran Living Live along with Chandice Probst, President of the East Phoenix Celiac Association Support Group and Gluten Free Frenzy. The Twilight Premier party featured was so much fun to put together (look for more of this as the Breaking Dawn Party is coming soon! ). The romantic rose wedding cake is a new design with lacy details, pearls and lots of roses. The Butter Pecan Cupcakes are moist and decadent with melted butter and toasted pecans, and the Toffee Chocolate Crunch Cupcakes are topped with Salted Caramel Butter Cream...... absolutely over-the-top for chocolate lovers! The cinnamon candy apples were a HUGE hit, everyone was fascinated by the "twigs" used as handles. Can't wait for Valentine's Day when we will be back to share a romantic, love themed table. My thanks to Stephanie Sandoval and the staff at Sonoran Living live for such a great feature and for their kindness...oh yes, and for eating all the goodies, so I didn't have to bring them home!!! Also a BIG thanks to Elba Brown for the gorgeous flower arrangements on the table..the red dark red roses, ferns and sweetest Southern Roses Vase were to-die-for! Elba, you always read my mind and are SO appreciated!

Thursday, September 22, 2011

I recently came across this article at Gluten Free Works about dispelling the myth about a gluten free diet being deficient of certain nutrients. This is an awesome representation of the fact that gluten is a problem for many people and for many reasons, not just for people like me, who have Celiac Disease. It is also proof that a gluten free diet is NOT deficient, and can actually improve your health, increase stamina, and your over all well-being. My thanks to John Libonati for this article and for his work in the Gluten Free Community.

On September 12, a gluten-free Novak Djokovic defeated Rafael Nadal to win the men’s US Open Final.
Djokovic, the #1 men’s tennis player in the world, credits his adoption of the gluten-free diet at the recommendation of a nutritionist in 2010 for his incredible success in 2011. He has won an astounding 64 out of 66 matches and 3 out of 4 Grand Slams in 2011.Djokovic said in interviews that removing gluten from his diet has resulted in his increased speed, endurance and improved play. In his own words, he feels better, moves better and thinks better.
While watching the grueling 4 hour and 10 minute US Open Final and listening to the announcers repeatedly describe it as one of the most intense they had ever witnessed, a nagging thought begged the question…
How can the news media and medical community claim that only people diagnosed with celiac disease or gluten sensitivity should remove gluten from their diets? “They” figure that not eating the synthetically fortified breads, cereals and cookies is a bad thing. “They” claim that removing these heavily processed “foods” will lead to deficiencies, when it makes far more sense that any unbalanced, nutrient poor diet will lead to poor health. “They” also seem to believe that a proper diagnosis is a sure thing, when in fact, the opposite is more often the case.Where is the proof that a gluten-free diet leads to deficiencies? Where is the proof that removing gluten from one’s diet can lead to improved health and performance?
There is an old saying, “the proof is in the pudding.” On September 12th, the gluten-free pudding was crossing the net at 126 miles per hour, served up by the best tennis player on the planet.
By the end of the match, it was obvious that Djokovic, who suffered a strained back muscle during the match, was still in much better condition than the physically powerful Nadal, who seemed completely spent.
The simple fact is you cannot compete in a sport for over 4 hours unless you are in top shape with every nutrient your body and mind needs to perform. Another simple fact is that removing wheat, barley, rye and oats does not lead to nutrient deficiencies. Rather, not ingesting and absorbing enough nutrients leads to nutrient deficiencies.Watch for yourself. Does Novak Djokovic (in white) look like someone suffering from a nutrient deficient diet?

Wednesday, September 21, 2011

So the summer is almost over and I have to admit, the highlight or MY summer was my grandkids's birthdays. Our little princess had two parties, one was a Pretty Pirate Party and the other a Cinderella Party. I baked the cake for both....

And our little Power Ranger Tyler wanted a custom mixture of Power Rangers and Lightning McQueen, so this is what I made for him...you gotta love his muscle costume!

I love you both with all my heart, and everything I do, I do for you. At the same time, I can't stop thinking about the twins in Atlanta and the birthdays that I have missed. Carter and Garrett have celebrated 2 birthdays now without us, and I miss them terribly. Love all of you, and can't wait to see the amazing people you are becoming every day.

Sunday, September 11, 2011

I spent most of my weekend creating my first sculpted character cake, Olivia. Princess Olivia is turning 7 today and this cake was for her (dairy free) and her family (parents are gluten free). I have to say, this was the most fun I have had building a cake! Olivia the pig is made from Gluten Free Rice Crispy treats, and gluten free, vegan fondant. the cake is my famous double chocolate cake with dairy free Meringue butter (faux) cream. It is also layered with fresh raspberries (yum). Happy Birthday Olivia!

Happy Friday! I finally found the time to recover some pictures from the GFXCON that was held in Scottsdale recently and featured so many wonderful vendors in the gluten free world. Kirstin from Nourish Restaurant was such a gracious hostess for the day, and I had the opportunity to meet some wonderful people, make some fantastic connections and managed to pass out 300 samples of cake! Wow, what a day!
I put together a dessert table using grey linens and lace, white cake stands and platters, and bright yellow flowers. Yellow rosebuds, gorgeous yellow and white spider mums, and lots of yellow sparking butter cream that just screamed SUMMER!

The new website Angelcakesgf.com was launched the same weekend, and I wanted to share with all the guests just exactly what a standard cake actually was, so I made this one in vanilla bean butter cream with bright yellow details and little black fondant silver glitter balls. Afterwards, it was presented to the staff of Nourish to enjoy after their long day was over. Double Chocolate, and very decadent.

This lovely little "Dinner Cake" was also premiered at this event. I will be posting this fall about "Bringing back the Dinner Party". My parents used to throw these fabulous little dinner parties with their friends which included lots of good food, usually an interesting theme for the cuisine, and always a luscious dessert. This little cake will feed about 10 guests, and can be designed to suit the party theme. Black fondant and grey flowers are just so elegant, and I am loving dogwood blooms event his late in the summer.

In the closeup you will also notice my newest little obsession...rhinestone blooms. the little white sugar flowers have rhinestones in the center! Little grey leaves are scattered on the base of the platter.

Sorry that there were not more pictures of the day, but I was really busy and forgot until Elba reminded me! Thanks for taking these for me, you always seem to be around when I need you!. I had a wonderful time meeting everyone and sharing some cake! Looking forward to the next Gluten Free Event, on April 21st at the Doubletree Resort in Scottsdale.